Nutrition Facts

Recipes

Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
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Tuna salad like you've never had before. Good enough to serve at a formal or informal luncheon. The asparagus adds the extra crunch and flavor. The sun-dried tomatoes and Dijon vinaigrette made with aged Balsamic vinegar really lifts the tuna salad to new heights.
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This is surprisingly delicious and tastes wonderful with vanilla ice cream! The recipe is so easy, it's perfect for Valentine's Day dinner, when you have better things to do than cook complicated dishes! A perfect topping for ice cream, cakes or custards. Add whipped cream and voila, a Chantilly-like dessert.
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The ease of preparation of this wonderful salad belies it's visual and gustatory elegance. You can 'whip" this up at a moment's notice and nobody will be the wiser. Perfect as an appetizer or a salad course.
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This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, and it's equally delicious with a boneless pork loin. Let your imagination be your guide. It's a luscious, unforgettable sauce.
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Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.

Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
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Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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This recipe is based on the classic Italian recipe, "Cippolini Agrodolce" or sweet and sour cippolini onions. It's long been one of our favorite Italian condiments.

Ed Baker, Earthy Delights company president, suggested that we try creating our own version using one of our wild springtime specialties, wild leek (or ramp) bulbs. The tangy flavor of this wild member of the onion family seemed the perfect candidate for this type of preparation.

This recipe is adapted from one in Gourmet Magazine. It is a simple variation on caramelized carrots with sugar. The Balsamic vinegar adds a delicate tart note to the sweetness.
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Quinoa, is a delicate, light grain and easy to digest and is higher in protein than most grains. Paired with a light Greek-style dressing, artichoke hearts, Kalamata olives, and Feta, it is a healthy, easy to make and elegant side dish.
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Perfect for a luncheon or as a salad course at a formal dinner, or a light meal after picking your own mushrooms! The medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles, truly raises it to gourmet standards. Serve this at room temperature, it will make the flavors sing!
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In its simplest, most basic form, a vinaigrette is made of 2 or 3 ingredients - vinegar and oil, of course, and maybe salt and pepper. But you can create an almost infinite variety of vinaigrettes by following a few basic principles and adding or changing the ingredients.